- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Pesticide application not supervised by a certified applicator
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01/08/2016 | Inspection | Temperature log indicates that initial heat temperatures of soup items is taken after 3 hours. Temperatures need to be evaluated after 2 hours to determine that items are reaching the initial heat temperature of 140 degrees within 2 hours as required by Sanitary Code. |
| No violation noted during this evaluation. | 11/10/2015 | Inspection | no violations noted, samples taken today |
| No violation noted during this evaluation. | 08/28/2015 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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01/13/2015 | Inspection | |
| No violation noted during this evaluation. | 12/04/2014 | Re-Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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12/03/2014 | Inspection | Frozen dessert inspection and sampling done |
| No violation noted during this evaluation. | 11/18/2014 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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11/18/2014 | Inspection | |
| No violation noted during this evaluation. | 10/30/2014 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Insects, rodents present
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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10/24/2014 | Re-Inspection | |
- Insects, rodents present
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- In use food dispensing utensils improperly stored
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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10/16/2014 | Re-Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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10/08/2014 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- In use food dispensing utensils improperly stored
- Insects, rodents present
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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10/07/2014 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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09/25/2014 | Inspection | |
- In use food dispensing utensils improperly stored
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non food contact surfaces of equipment not clean
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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09/24/2014 | Inspection | |
| No violation noted during this evaluation. | 09/16/2014 | Inspection | |
| No violation noted during this evaluation. | 08/20/2014 | Inspection | |
| No violation noted during this evaluation. | 08/06/2014 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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08/06/2014 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- In use food dispensing utensils improperly stored
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01/14/2014 | Inspection | |
| No violation noted during this evaluation. | 11/06/2013 | Inspection | |
- Non food contact surfaces of equipment not clean
- Wiping cloths dirty, not stored properly in sanitizing solutions
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08/14/2013 | Inspection | 11B - No sanitizer solution available in food prep area. Employee made up buckets of sanitizer solution - corrected.
11D - Food debris found in bottom of 3-door freezer. |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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01/24/2013 | Inspection | |
| No violation noted during this evaluation. | 11/27/2012 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
- In use food dispensing utensils improperly stored
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Improper thawing procedures used
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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09/18/2012 | Inspection | 4A--Cleaning supplies found near food products: floor cleaner found next to soda syrup, glass cleaner spray bottle found stored next to sugar and sugar substitute packets. Manager made a cleaner supply shelf area and moved product. Corrected.
8A--Boxes of food product found stored directly on floor, including buckets of product and on pop crates, not at least 6 inches off of floor and accessible for cleaning. Yogurt found uncovered in fridge near coffee makers. Large container of sugar in back room unlabeled.
8B--Ice scoop found stored directly in ice. Manager removed scoop with gloved hand and placed in proper location on top of ice machine. Corrected. Coffee stirring spoons, pop ice scoop, and whisk found stored in standing water.
8F--Frozen bags of soup found sitting on counter by 3-bay sink thawing. Manager moved soup to walk-in cooler for the remainder of the thawing process. Corrected.
10A--Cutting boards in prep area is showing discoloration and pitted surfaces.
10B--Ice build-up in walk-in freezer is preventing proper closing of freezer door.
11A--Improper set up of 3-bay sink.
11D--Food debris on floor of walk-in cooler and walk-in freezer.
16--CPR posting is not posted publicly, found by back door. Permit not publicly posted. |
| No violation noted during this evaluation. | 01/25/2012 | Inspection | |
| No violation noted during this evaluation. | 11/15/2011 | Inspection | |
| No violation noted during this evaluation. | 01/21/2011 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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11/17/2010 | Inspection | 8A - Bagels on top shelf of walkin freezer not covered during storage.
11C - Cups of sanitizer for mixing rods of ice capp and smoothie machines not filled at time of inspection. Not able to wash rinse sanitize between uses. Corrected. |
| No violation noted during this evaluation. | 02/12/2010 | Re-Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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01/21/2010 | Inspection | |
| No violation noted during this evaluation. | 10/30/2009 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
01/27/2009 | Inspection | |
| No violation noted during this evaluation. | 11/07/2008 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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01/24/2008 | Inspection | |
| No violation noted during this evaluation. | 11/19/2007 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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01/22/2007 | Inspection | |
| No violation noted during this evaluation. | 11/06/2006 | Inspection | |
| No violation noted during this evaluation. | 02/06/2006 | Re-Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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01/20/2006 | Inspection | |
| No violation noted during this evaluation. | 11/18/2005 | Inspection | |
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